Crumbly Spinach Cream Soup with Soy Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spinach, New Zealanders, alternatively 250 leaf spinach
- 80 ml water
- 80 ml soy cream (soy cream cuisine)
- some herbal salt, chili powder and pepper, fresh from the mill
- some soy cream (soy cream cuisine) as a garnish
- 1 piece (s) tomato (s)
Print Recipe
Pin Recipe Instructions
- Remove the leaves from the stems of New Zealander spinach and wash thoroughly. Heat the water in a saucepan and add the dripping wet spinach leaves, let them collapse and simmer gently for about 8 minutes. Remove from the fire, add the soy cream and grind thoroughly with the magic wand. Those who like it particularly fine can pass the whole thing through a sieve. Heat the soup again and season with herb salt, chilli and pepper. Garnish with a little soy cream and the tomato cut into small cubes.
- Bread rolls or flatbreads are ideal as a side dish.
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